Thursday, July 22, 2010

Mongolian Beef

We have community lunch twice a week for a team of employees working on a product at work. It's usually sandwiches, salad, taco bar or whatever is easier to order near the office for delivery. Today, I decided to order Chinese food from Chinatown in Oakland. They don't deliver so I had to pick it up. The food was a hit with the team since it's been a while since this type of food had been delivered to the office. Unless you go to Chinatown, there's really not that many Chinese restaurants near our building. One of the dish I ordered was Mongolian Beef. It was the first one to go so I wasn't able to try it. So I decided to cook it for dinner. I sent my son to go to the market around the corner to get one of the important ingredients - green onion!

2 lbs sirloin steak (sliced thin and crosswise)
1/2 cup of corn starch
5 cloves of garlic (minced)
1 teaspoon of grated ginger
6 tablespoon of vegetable oil
1/2 cup of dark brown sugar
1/2 cup of low sodium soy sauce
1 tablespoon of pepper flakes
1 cup of water
1 bundle of green onion (sliced thin)

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are coated. Heat 3 tbsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 3 minutes and transfer to a bowl. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions, stir and remove from heat. Serve with steamed rice.

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